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Flavorful Gluten-Free BBQ Cornbread Muffins with Easy Jalapeño Honey Butter Recipe

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Tender, slightly crumbly gluten-free cornbread muffins with smoky BBQ seasoning, paired perfectly with a spicy-sweet jalapeño honey butter. A quick and easy recipe ideal for BBQs, picnics, and gluten-sensitive diets.

Ingredients

Scale
  • 1 cup gluten-free cornmeal
  • 3/4 cup gluten-free all-purpose flour (with xanthan gum)
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1 cup buttermilk (room temperature; or 1 cup milk + 1 tbsp lemon juice)
  • 2 large eggs (room temperature)
  • 1/4 cup unsalted butter, melted
  • 1/4 cup mild gluten-free BBQ sauce
  • Jalapeño Honey Butter:
  • 1/2 cup unsalted butter, softened
  • 2 tbsp honey
  • 1 small jalapeño, finely minced (seeds removed for less heat)
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together gluten-free cornmeal, gluten-free flour, sugar, baking powder, baking soda, smoked paprika, garlic powder, onion powder, and salt.
  3. In a separate bowl, whisk together buttermilk, eggs, melted butter, and BBQ sauce until smooth.
  4. Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined; batter should be thick with some lumps.
  5. Spoon batter evenly into muffin cups, filling each about 3/4 full.
  6. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  7. While muffins bake, mix softened butter, honey, minced jalapeño, and salt until creamy.
  8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly.
  9. Serve warm with a generous dollop of jalapeño honey butter spread on top.

Notes

If batter is too thick, add a splash of buttermilk to loosen. Do not overmix batter to avoid tough muffins. Use room temperature ingredients for better rise. Jalapeño seeds add heat; remove for milder butter. Muffins can be made ahead and refrigerated up to 12 hours before baking. For dairy-free, substitute buttermilk with almond or oat milk plus vinegar and use vegan butter.

Nutrition

Keywords: gluten-free, cornbread muffins, BBQ, jalapeño honey butter, gluten-free baking, summer recipe, picnic food, BBQ side dish

Find it online: https://goldensimmer.com/flavorful-gluten-free-bbq-cornbread-muffins-with-easy-jalape-n-o-honey-butter-recipe/